May 13, 2016
Makes 1 loaf or 9 to 12 servings 13/4 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon soda 1/2 teaspoon salt 1/2 cup shortening 2/3 cup sugar 2 eggs, well beaten 1 cup mashed bananas (2 to 3 bananas) 1. Sift together flour, baking powder, soda, and salt. 2. Beat shortening until creamy. 3. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture, alternating with bananas, a small amount at a time, beating after each addition until smooth.
August 25, 2011 |
This no-cook, 15-minute, summer supper is perfect for a hot night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful main dish. Layered Shrimp Salad Makes 2 servings 3 tablespoons reduced-fat oil and vinegar dressing 1 tablespoon diced or chopped onion 1 teaspoon dried tarragon 3/4 pound cooked, peeled, medium-size shrimp Salt and freshly ground pepper 1/2 bag washed, mixed baby greens (about 21/2 cups)
May 2, 2013
Makes 12 muffins Butter to grease muffin tin 1 cup flour 3/4 cup cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 4 tablespoons (½ stick) unsalted butter, melted 1. Preheat oven to 425° F. Grease pan with butter. 2. Mix together next five ingredients in a bowl. 3. Measure the milk into a glass measuring cup, add the egg, and whisk to combine. 4. Make a little well in the center of the dry ingredients and pour in the egg-milk mixture.
April 22, 2016
Makes 20 servings. 1 box matzo 1 pound unsalted butter 2 tablespoons corn syrup 2 cups sugar 6 ounces dark chocolate chips 6 ounces toasted sliced almonds 1. Line an 18-by-13-inch baking sheet with parchment paper, and place it on a heat-resistant surface or a towel. Lay down a single layer of matzo so it covers the entire tray. Break pieces to fill in the smaller gaps. 2. To make the toffee, place the butter, sugar, and corn syrup in a pan and put on medium heat.
June 21, 2012
2 1/2 pounds Idaho potatoes 1 medium yellow onion 2 celery ribs 5 medium bulbs spring garlic 5 quarts water 1/2 pound loose fresh chorizo 1. Peel and halve the potatoes. 2. In a large pot, lightly saute the onions, celery, and garlic until soft. Season with salt and white pepper. 3. Add the potatoes and water and bring to a boil. Lower heat to a gentle simmer and cook until the potatoes are just tender. Use the tip of a thin-bladed knife to check the potatoes.
May 10, 2012 |
12 ounces frozen tiny green peas (preferably organic) 24 ounces chicken broth 1/2 cup (1 stick) unsalted butter 6 sprigs fresh tarragon, leaves picked off, stems discarded 6 sprigs fresh chervil or Italian parsley, leaves picked off and stems discarded 5 ounces fresh spinach, washed and stems removed, chopped Salt and white pepper to taste 1. Place the frozen peas in a medium saucepan, and just cover...
April 12, 2012 |
Cheap vodka, to fill your jar or small bottle, about 8 ounces Spent vanilla beans, at least 3 1. Fill a mason jar or bottle with vodka. After you use the seeds of a vanilla bean in a recipe, rinse the vanilla bean and put it in the vodka. You'll need at least three vanilla beans in there for at least three weeks to get a good extract going, but it's fine to use more beans, too. Your extract is ready when it is a lovely brown color and smells like vanilla. 2. Either pour the extract into a new bottle and start over, or keep topping off the working bottle with vodka and keep shoving more vanilla beans into the bottle.
May 2, 2013
Makes 6 to 8 servings 3 onions, chopped 2 tablespoons olive oil 1 pound ground turkey 2 cloves garlic, minced 3 red or orange bell peppers, cored, seeded, and diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1 15.5 ounce can kidney beans 2 tablespoons dried basil Fresh ground black pepper For serving: grated cheddar, sour cream (or Greek yogurt)
May 31, 2012
2 tablespoons vegetable oil 4 slices bacon, chopped 1 yellow onion, chopped 1 teaspoon juniper berries 1/2 teaspoon caraway seeds 3 bay leaves 2 12-ounce bottles of lager, such as Spaten or Warsteiner 2 16-ounce cans sauerkraut 1 large smoked pork chop 2 links bratwurst 2 links bauernwurst or kielbasa 1. Preheat the oven to 300 degrees. 2. Heat a large Dutch oven over medium heat and add the oil, bacon, and onion.
April 8, 2016
COUNTRY HAM, GRILLED MELON & MINT 6 very thin slices of excellent-quality country ham (3 slices per person) 4 1/2-inch slices of ripe melon (2 slices per person), whichever variety is of the best quality at the time Handful of mint leaves Good-quality extra virgin olive oil Freshly ground pepper Preheat your grill for 10 minutes at the highest temperature. Coat the melon slices with a small amount of the olive oil and grill briefly on both sides. You are looking only to caramelize the surface of the melon slightly.